Cinnamon Roll French Toast

Cassie *


This was breakfast this morning...a must try!!...your home will smell fantastic as this yummy dish is baking...

This is a great breakfast to present to guests. I like having this Christmas morning....

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★★★★★ 5 votes
12 - 15
20 Min
25 Min


1/4 c
butter, melted
2 can(s)
refrigerated cinnamon rolls with icing, 12.4 oz. cans
1/2 c
heavy whipping cream
2 tsp
2 tsp
1 c
pecans, chopped
1 c
maple syrup, plus more for serving
confectioners' sugar for dusting ( optional )


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1Preheat oven to 375 degree F.

Melt the butter and pour into the bottom of a 9 x 13 glass baking dish.

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2Open the cans of cinnamon rolls and separate into individual rolls. Cut each of the rolls into 6 pieces.

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3Place them into the baking dish on top of the butter, distributing the pieces evenly.

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4Beat the eggs with a whisk. Add the cream, cinnamon, and vanilla; whisk until well blended.

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5Pour the egg mixture over the cinnamon roll pieces and then sprinkle with the pecans. ( I sprinkle half of the nuts on the cinnamon roll, then the rest on top. )

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6Drizzle the maple syrup over the top.

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7Place in the preheated oven, uncovered. Bake for 24 to 28 minutes or until golden brown.

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8Remove from the oven and allow to cool for 15 minutes.
While the French toast is cooling, if need be microwave the icing provided with the rolls for a few seconds or until it is a drizzling consistency.

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9Drizzle the icing over the French toast and then sprinkle with powdered sugar. ( totally optional )

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10Serve by spooning the syrup from the bottom of the pan over the cinnamon rolls. Serve with additional syrup.

About this Recipe

Main Ingredient: Non-Edible or Other
Regional Style: American